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Treatment method and treatment system of coffee raw material

A processing method and technology of a processing system are applied in the processing field of coffee raw materials, which can solve problems such as harm to the human body and diseases, and achieve the effects of delicious taste, low fat content and safe operation.

Inactive Publication Date: 2014-06-11
杨章平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0012] It is precisely because some microorganisms are harmful to the human body. Therefore, it is necessary to be very cautious when using microbial fermentation to process food and beverages. It is very important to choose safe and beneficial microorganisms to participate in the fermentation process of food and beverages. Once improper selection of microorganisms may lead to diseases or even have serious consequences

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  • Treatment method and treatment system of coffee raw material
  • Treatment method and treatment system of coffee raw material
  • Treatment method and treatment system of coffee raw material

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Embodiment Construction

[0056] The technical solutions of the present invention will be described in detail below in conjunction with the accompanying drawings and specific embodiments.

[0057] First you need to do the following 2 steps:

[0058] 1. Sorting of coffee raw materials:

[0059] Coffee raw materials include: (1) coffee fruit: the original picked fruit with the husk; (2) green coffee beans: coffee beans without the husk; (3) coffee kernels without the husk; and (4) the above "Coffee fruit", "green coffee beans" and "coffee kernels", cooked coffee beans that have been steamed.

[0060] In order to obtain better coffee beans and produce better products, the coffee raw materials can be sorted through a sorting machine to obtain standard coffee beans that meet the requirements.

[0061] 2. Sterilization treatment:

[0062] Bacteria living on green coffee beans or coffee cherries can cause contamination problems when they are fermented with microorganisms. Inoculation and fermentation with...

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Abstract

The present invention provides a treatment method and a treatment system of a coffee raw material. The treatment method comprises: a sterilization step, wherein a coffee raw material is subjected to a sterilization treatment to obtain a sterile coffee raw material; a koji production fermentation step, wherein the sterile coffee raw material and a fermentation base prepared from tofu or coffee powder are mixed and homogenized, and beneficial microorganism fermentation bacteria is inoculated to obtain fermented grains; a fermentation step, wherein an auxiliary material is added to the fermented grains to carry out fermentation; a separation step, wherein the coffee beans are separated; and a drying step, wherein the separated coffee beans are dried. According to the present invention, the coffee beans or the delicious coffee and the ancillary products meeting a variety of requirements of the public can be obtained, wherein characteristics of pure aroma and rich flavor are provided, and especially the ancillary products plant cheese has great production space and commercial values.

Description

technical field [0001] The invention relates to coffee raw material processing technology, in particular to a method for processing coffee raw material, including methods for making koji, fermenting, and separating coffee beans and auxiliary products. Background technique [0002] At present, coffee products, as a beverage more and more popular with the public, have an increasing demand. At the same time, consumers have higher and higher requirements for the nutrition and taste of coffee, so it is necessary to process the nutrition and aroma of coffee. improve. In order to improve the nutrition and aroma of coffee products, it is necessary to create a set of scientific and new processing techniques and methods. Nowadays, most coffee processing enterprises improve the aroma of coffee beans through the heating temperature and heating time of the roasting process. However, in order to improve the nutrition and aroma of coffee beans, it is not enough to rely solely on roasting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F5/00A23F5/40A23C20/02A23L11/45A23L11/50
Inventor 杨章平
Owner 杨章平